Ingredients (serves 4)

• 6 glasses water

• ½ glass rice washed, drained

• 2 glasses yogurt

• 1 egg yolk

• ½ glass flour

• 1tbps butter

• 1tbps dry mint

• Salt

YOGURT SOUP

(Yoğurt Çorbası)

 

 

Preparation:

1. In a large pot boil the water, rice, salt. Cook on medium high, until the rice is done.

2. Meanwhile in a bowl mix yogurt, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix it into the bowl.

3. Then, slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat. Place the butter in a frying pan.

4. When it begins spitting, stir in the mint and pour into your soup. Serve immediately.

 

          

GAVURDAGI SALAD

(Gavurdağı Salatası)

Ingredients

• 2 medium tomatoes, discard the seeds, chopped

• ¼ red or white onion , finely chopped.

• 2/3 cup parsley finely chopped • 2 spoon extra virgin olive oil

• 1 tsp pomegranate paste • 2 or 3 tbsp lemon juice

• 1 tsp ground black pepper to taste

• 1 tsp sumac

• 1 clove garlic finely chopped

• 2 peppers finely chopped

• ½ cup mint leaves

• ¼ cup walnut , crushed • Salt to taste

 

 

Preparation:

1. Crushed the onion with sallt and sumac.

2. Toss all the ingredients in medium sized bowl.

3. Place in a service plate and sprinkle the walnuts all over. (Tip: put it aside for a few minutes before you serve it, then it will be more delicious.)

 

STUFFED EGGPLANTS

(Karnıyarık) Ingredients (serves 4)

• Eggplant , peeled in stripes lengthwise

• ½ ground meat

• 2 onions , cubed

• ½ bunch of parsley , finely chopped

• 1 tomato (for the stuffing ) • 1 tomato, sliced in half moons

(for the top)

• Green peppers , as many as eggplant

• Ground pepper • Salt • 2 tbs olive oil • 1 cup hot water

 

Preparation:

1. Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot with oil. Once they are fried, first soak the excessive oil place eggplants on an oven dish and stir for 3-4 minutes.Add ground meat. Cook until ground meat soaks all the juice it lets out.

2. Add chopped tomato. Stir until cooked. Turn it off.    Add chopped parsley, salt and pepper. Mix well.

3. With the help of two spoons, cut eggplants into two. But leave the tops and bottoms attached.Stuffed eggplants with ground meat mixture.

4. Place a slice of half moon shaped tomato and a green pepper on top of each eggplant. Pour 1 cup of hot water on top and bake them in preheated oven until green peppers are nicely baked.

 

 

RICE

(Pilav) Ingredients (serves 4)

• 3 glasses of rice

• 3 tablespoons butter (real butter gives the flavour, margarine is not

a substitute) • • 3 glasses of water or stock

(chicken stock Works particularly

well)

• 2 teaspoons salt

 

 

Preparation:

1. Wash the rice several times with warm water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well.

2. Melt the butter in a cooking pot before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.

3. Pour the stock or water into the pot, bring to the boil, turn the heat to low and cook until the rice absorbs all the water

4. Take the pot off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 5-10 minutes. Then serve.

If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving. Pilav can be added to and embellished in so many different ways. You can add in chickpeas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SEMOLİNA CAKE

(Revani) Ingredients (serves 4)

• 2/3 cup semolina

• 1/3 cup flour (white)

• 5 eggs, separated

• 2/3 cup sugar • 2 tbsp or lest orange zest (juice)

(optional) For the syrup

• 1/2 cup water • 1/2 cup sugar

• 2tbsp lemon juice • 1tbsp lemon zest

For the top • Coconout flakes or ground

pistachio.

 

 

Preparation:

1. Beat egg yolk with sugar until creamy. Add orange zest, semolina and flour gradually. In a separate bowl ,beat egg whites and add them into cake. Grease a deep cake pan. Pour the mixture and bake it in preheated oven at 180 degrees for approximately 40 minutes. (Check it with a knife to make sure the cake is done.It should come out clean)

2. Meanwhile ,mix sugar, water and lemon juice (zest) in a pot and bring to a boil. Set aside to cool.

3. When the cake is warm cut it into diamond shapes. 4. Pour the syrup on top slowly. And serve diamond with

coconout flakes or ground pistachio on top.